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A slice of raw fish over pressed vinegared rice

Thinly sliced raw meat or fish, served without rice

Rice and filling wrapped in seaweed (nori), rolled into a cylindrical piece

Hand-rolled cone-shaped sushi, with nori on the outside

A type of maki sushi with rice on the outside and seaweed (nori) around the filling

A larger roll with rice and various fillings, wrapped in seaweed

A bowl of vinegared rice topped with a variety of sashimi and garnishes

Rice stuffed into a small pouch of fried tofu

A type of nigiri sushi with a strip of nori wrapped around its perimeter to form a vessel for loose toppings

Ball-shaped sushi, made by pressing rice and fish into a ball-shaped form

Pressed sushi, where the ingredients are pressed into a box mold, creating a rectangular block

Sweet, layered omelet atop sushi rice, often wrapped with a strip of nori

Decorative sushi that features designs or patterns in the roll itself

The earliest form of sushi, fermented fish and rice, with a strong and unique taste

Maki sushi wrapped in a bamboo leaf instead of seaweed

Sushi featuring raw salmon as the primary ingredient

Sushi that primarily uses various cuts of tuna, such as akami, toro, or otoro

Sushi featuring cooked prawn or shrimp, often served on nigiri

A type of hosomaki (thin roll) filled with cucumber, named after the mythical water imp 'kappa'

Salmon roe (eggs) served on sushi rice, often in a gunkanmaki

Sushi containing grilled eel, typically served with a sweet sauce

Sushi with a topping of saltwater eel, which is softer and has a lighter taste compared to unagi

The fatty part of tuna, often found in otoro (very fatty) or chutoro (medium fatty), it's considered a delicacy

Japanese rolled omelet that can be served as a side dish or as a topping for sushi, often sweetened